Tag Archives: butternut squash

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

12 Dec

When was the last time you bought radishes? If you’re anything like me, the answer is “never.” Ok, that is, never until this past month! I grew up hating even the idea of radishes. My Opa always eats them for lunch and they just smelled so bitter and gross that I wanted nothing to do with them. But then, my friend, Sam, continued to include them in her veggie trays and I quickly learned to enjoy them raw.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

And THEN, I discovered that you can ROAST radishes! Mind blowing, right? So when I saw bunches of fresh radishes attached to their leafy, green tops in the produce section this weekend, I had to buy them.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

But what the heck would I do with them? Apparently, you can eat the radish AND their greens, so I wanted to incorporate both in the same dish. With a butternut squash in the pantry, and some other vegan basics, I got to work on a pizza-based dish.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Always a fan of socca crust for my pizza, I started with that as the base, seasoning it with Italian herbs and roasted garlic powder. Then, I diced a portion of the butternut squash, to roast with some diced radishes. The squash seeds made their way into a vegan pesto, complete with radish greens, basil, garlic, and nutritional yeast. The end result is a super-flavorful pizza that’s bursting with color, is gluten-free, and will please everyone from vegan to omnivore!

The next time you see radishes at the store, pick up a bunch and make this delicious socca pizza.

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto | xtinaluvspink.wordpress.com

Radish and Butternut Squash Socca Pizza with Radish Greens Pesto

Serves 2

  • 1/3 butternut squash, peeled and diced
  • 5 large radishes, washed and diced
  • 1 tbsp avocado oil
  • Sea salt & black pepper
  • 2/3 C chickpea (gram) flour
  • 1 C warm water
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder (I went with a roasted garlic powder, but any kind will taste good)
  • 3 C radish greens, stems removed and washed
  • 1 C fresh basil leaves
  • 3 cloves garlic, chopped
  • 1/2 C butternut squash seeds, washed and pulp removed
  • 1/2 tbsp lemon juice
  • 1/2 C nutritional yeast
  • 1/3 C olive oil
  • Sea salt & black pepper, to taste
  • 2 tbsp olive oil, to cook the socca crust

Preheat oven to 425. Line a rimmed baking sheet with parchment paper or a silpat mat.

Spread the diced squash and radishes on the prepared baking sheet and drizzle with avocado oil. Season with salt and pepper, and bake at 425 for 30 minutes, stirring halfway through. Remove and set aside once done.

In a medium bowl, whisk the chickpea flour with 1/3 cup of the warm water until a thick paste forms. Then, whisk in the remaining 2/3 cup of warm water, along with the herbs and garlic. Set aside for 30 minutes.

In the bowl of your food processor, combine the remaining ingredients. The squash seeds can be scooped out of the squash you are currently roasting, or you can use raw pepitas from the store (you could also use walnuts or pecans). Puree until smooth, scraping down the sides of the bowl with a spatula every now and then.

Turn on your oven’s broiler. Heat olive oil in a large, oven-proof skillet or cast iron skillet over medium-high. Pour in the prepared chickpea batter and cook for 5 minutes with a lid on. Then, remove the lid and turn off the heat.

Spread about 1/2 cup of the prepared pesto over the socca crust – just enough to cover, or as much as you want! Store remaining pesto to an airtight container and refrigerate for another use. Spread the roasted veggies over the layer of pesto. Transfer the skillet to your broiler and cook 4 minutes, turning the skillet around halfway through.

Remove the skillet using an oven mitt and let sit a minute or two before slicing into four pieces. Serve and enjoy hot!

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Butternut Squash Pasta Sauce

21 Nov

Yesterday I showed you how to make homemade, whole wheat and vegan gnocchi. But you can’t just have pasta without some kind of sauce! So today I present you with that very component. This sauce is hearty, flavorful and packed with vitamins (thanks, squash!) It’s also vegan (if you leave off the cheese), so that’s pretty cool.

Butternut Squash Pasta Sauce | xtinaluvspink.wordpress.com

Of course, you could just use this on any old pasta. But if you’re going to do the work of butchering a butternut, you might as well make your own pasta too! Either way, get cooking. Squash is totally in right now, so let’s make the most of it!

Butternut Squash Pasta Sauce | xtinaluvspink.wordpress.com

Butternut Squash Pasta Sauce, adapted from FoodNetwork

Serves 4

  • 1 butternut squash
  • 2 tbsp olive oil
  • 2 shallots, minced
  • salt and pepper
  • 1 bay leaf
  • 2 tbsp Italian seasoning
  • Pinch of ground nutmeg
  • 1/4 tsp dried rosemary, crushed
  • 1 C water or vegetable broth (add more if you like it a bit more liquidy)
  • shreds of Parmesan cheese (optional)

Cut the squash in half. Scoop out seeds and peel away the skin using a paring knife (without hurting yourself). Cut into small cubes.

Heat olive oil in a large skillet over medium-high. Saute shallots for 5 minutes. Add the squash and some salt and pepper. Let the squash caramelize in the pan, another 5 minutes.

Butternut Squash Pasta Sauce | xtinaluvspink.wordpress.com

Add the spices and water. Stir well and cover the skillet with a lid. Let cook for 8 minutes until the squash is tender but not mushy.

Use an immersion blender (or stand blender) to puree the squash and liquid together, until completely smooth. Taste and add salt or pepper as necessary.

Toss with pasta of choice and serve with peeled Parmesan shreds (I took a vegetable peeler to my wedge of cheese). Enjoy!

Butternut Squash Pasta Sauce | xtinaluvspink.wordpress.com

Mashed Butternut Squash Quinoa Bake

26 Nov

I have absolutely come to determine that squash is my new comfort food. It’s warm, creamy, soft, a tad sweet, and pairs well with the savory herbs of winter dishes. And it’s just so darn versatile! Roast it up, throw it together with whatever your tummy desires, and you’ve got yourself a wonderful winter meal.

This bake requires little ingredients, doesn’t need too much hands-on preparation, and makes the kitchen warm (it’s cold here!). Serve it with your favorite mixed greens salad tossed with a simple vinaigrette, and call it a night.

Mashed Butternut Squash Quinoa Bake

Mashed Butternut Squash & Quinoa Bake, adapted from Williams Kitchen

Serves 4

  • 1 butternut squash, sliced in half lengthwise
  • 1 tbsp olive oil
  • 1 large (or 2 medium) shallots, diced
  • 1 C water
  • 1/2 C dry quinoa
  • 1/3 C melty cheese (I used goat cheese mozzarella; could use gorgonzola)
  • 1 tsp fresh cracked black pepper
  • 1/2 tsp dried rosemary, crushed

Turn oven to 400 degrees. Place squash halves, cut face down, in a 9×13 glass pan. Fill it 1/4″ with water. Bake (no need to wait for it to preheat) for 45 minutes.

While that goes, saute shallots in the oil in a small pot that has a lid. Once the shallots are fragrant, stir in water and quinoa. Cover, bring to a boil, and turn down to simmer for 15-17 minutes.

Break up or chop the cheese into small bits – this makes for even distribution.

Once squash is done, discard the seeds and the stringy membrane, and scoop the flesh into a large mixing bowl. Throw out the seeds, strings, and peel (once cooled).

Mash the squash with a fork. Stir in the cheese, cooked quinoa, pepper and rosemary. Mix well.

Grease a small glass casserole dish and pour in the mixture.

Bake for another 15 minutes, or until it starts to brown on top.

Remove from oven, let cool 5-10 minutes, and serve it up! Enjoy this tasty, warm dish.

Mashed Butternut Squash Quinoa Bake

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